Skip to Content

Wild Rice Miso Soup

Wild Rice Miso Soup appetizer


  • 1 cup Riceland Extra Long Grain White Rice OR 1 cup Riceland Garden Blend Long Grain & Wild Rice + Seasoning Packet
  • 2 tablespoon olive oil
  • 8 oz. mushrooms
  • 2 small bok choy
  • 3 cups miso stock
  • 1 (14 oz.) silken tofu, cubed


  1. Bring to a boil 2 1/4 cups water and butter.
  2. Stir in entire contents of rice and seasoning packet. Cover tightly and turn heat to low.
  3. Simmer over low heat for 20-25 minutes.
  4. Sauté mushrooms and bok choy in olive oil for about 3-5 minutes.
  5. Heat miso stock. Add tofu to stock.
  6. Dish rice mixture into bowls. Add mushrooms and box choy. Pour miso stock and tofu over rice bowls. Serve hot.